Breakfast Coffee Cake Cookies
The perfect breakfast cookie, the butter, and brown sugar crumble with just the hint of cinnamon is what I crave for in the morning with my cup of coffee.
Servings: 36 cookies
Calories: 147kcal
Ingredients
CRUMBLE
- ¾ cup (93.75 g) All-purpose flour
- ½ cup (110 g) Light brown sugar
- 1 teaspoon (1 teaspoon) Ground cinnamon
- ¼ teaspoon (0.25 teaspoon) Kosher Salt
- 6 Tablespoons (6 Tablespoons) Butter unsalted room temperature
TOP OF CRUMBLE
- 1 cup (99 g) Pecans rough chop
COOKIE DOUGH
- ½ cup (113.5 g) Butter unsalted room temperature
- 4 ounces (4 ounces) Cream Cheese
- ½ cup (110 g) Light brown sugar
- ½ cup (100 g) Sugar white
- 1 teaspoon (1 teaspoon) Vanilla bean paste
- 1 (1) Egg
- 2 ½ cups (312.5 g) All-purpose flour
- 2 teaspoon (2 teaspoon) Baking powder
- ½ teaspoon (0.5 teaspoon) Ground cinnamon
- ¼ teaspoon (0.25 teaspoon) Kosher Salt
Instructions
CRUMBLE AND TOPPING
- Add into a bowl the flour, sugar, cinnamon, and salt. You can use a fork or whisk to blend the ingredients. Take the butter and slice into small pieces and add to the top of the dry mixture. Take a pastry cutter and cut the butter into the dry ingredients, creating medium size crumble pieces. You can use a fork if you do not have a pastry cutter; it just takes a little longer. Then set the bowl aside.
- Rough cut the pecans and set aside.
COOKIE DOUGH
- Weigh or measure the white and light brown sugars into a bowl and set aside. Weigh or measure the flour into a bowl. Add to the flour the salt, cinnamon, and baking powder. I blend with a whisk.
- In a stand or hand-held mixer, add the butter and the cream cheese and mix on a medium mixer speed for a minute or two. Add both sugars and mix on medium speed for 3 minutes. Add the vanilla bean paste along with the egg, and blend. I scrape down the sides and across the bottom and mix for another 10 seconds. On a low mixer speed, add about a third of the flour mixture at a time. Don't over mix. You can always finish using a spatula. Cover and refrigerate for 30 minutes.
- Preheat the oven to 350°F (175°C or 180°C), and line 2 cookie sheet pans with parchment paper. Grab a pastry mat, rolling pin and ¼" rolling pin bands.
- Flour the pastry mat and the rolling pin so the dough doesn't stick. Grabbing about a third of the cookie dough, roll out the dough to about ¼" thick. I used a round 2 ⅜" across cookie cutter. Place 12 disks on the parchment-lined cookie sheet pan.
- To make the indent for the crumble, I used the top of my salt grinder. It has a flat bottom, and it was smaller in diameter than the cut-out circle of cookies. I took a small spoon full of the crumble and added it to the indentation. I also pressed down lightly so the crumble would stay in place. Added a few pieces of pecans on top and baked at 350°F (175°C or 180°C) for 7-9 minutes. Move to a cooling rack after pulling from the oven.
Nutrition
Calories: 147kcal | Carbohydrates: 18g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 70mg | Potassium: 39mg | Fiber: 1g | Sugar: 9g | Vitamin A: 188IU | Vitamin C: 0.03mg | Calcium: 28mg | Iron: 1mg